In the charming town centre of Mont-Tremblant, Chef Sébastien Houle is right at home in this attractive old house, after gaining culinary experience all over the world, including spells as a private chef on yachts. Inspired by his adventures, the cuisine also showcases local ingredients. The crispy Lake Tremblant walleye tempura is served with a flavorful gribiche sauce. And the osso bucco, simmered until meltingly tender, is served on risotto with Parmesan. On the wine list, Italy and France enjoy pride of place. Service is courtesy of a pleasant and committed team.